Double Chocolate Espresso Cookies. But Emma had a secret weapon: Double Chocolate Espresso Cookies. And only almond milk testers could get a taste. Place an oven rack in the center of the oven. Remove from heat; set aside to cool. Double Chocolate Espresso Cookies combine the flavors of chocolate and coffee in a decadent cookie for the holiday season.

When deep rich chocolate cookie dough is flavored with espresso, studded with mini chocolate chips and rolled in festive holiday sprinkles, every bite is an indulgence. These Double Chocolate Espresso Cookies are the perfect treat to enjoy with your after-dinner coffee. They are made without any butter or flour. You can have Double Chocolate Espresso Cookies using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Double Chocolate Espresso Cookies

You need 2 cups of all purpose flour.
You need 1/4 cup of coconut flour.
You need 1 tsp of baking powder.
It's 1/4 cup of coconut flakes.
Prepare 5 tsp of powdered instant espresso.
It's 1 tsp of salt.
Prepare 2 sticks of butters, softened.
Prepare 2 tbsp of vanilla extract.
You need 1 tsp of coffee extract.
It's 1 cup of white sugar.
It's 1 cup of packed brown sugar.
Prepare 2 of large eggs, beaten to a fluff.
Prepare 1/2 cup of unsweetened cocoa.
It's 2 cups of chocolate chips.
It's 2 cups of powdered sugar.

The Biggest Loser Recipes: Double Chocolate Espresso Cookies. In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at time, mixing after each addition to make sure they are well combined. Double chocolate espresso cookies are simple to make and feature a deep chocolate flavor that's brought out even more by espresso powder.

Double Chocolate Espresso Cookies step by step

Preheat oven to 375. Mix the flour, baking powder, coconut flakes, espresso powder and salt in a bowl and set aside..
Combine butter, cocoa, vanilla and coffe extracts, eggs and both sugars. Mix with a hand or stand mixer until you get an even consistency..
Stir flour and chocolate chips in small batches, making sure to distribute the fiest batch evenly before adding another..
On a greased cookie pan lined with parchment paper distribute cookies (about 1 tbsp dough per cookie).
Cook in oven for 10 minutes.
Remove and top with powdered sugar.

Chocolate chunks round out these soft, hearty cookies. Given that five out of the last six recipes on this blog are savory, if there was ever a time to share a good, old-fashioned cookie recipe with you. These espresso cookies have such incredible flavor. Of course, coffee and chocolate are a match made in heaven! This tender, dark chocolate cookie is flavored with espresso powder and flecked with chocolate chips—it's kinda like your favorite mocha chip frappucino, but in cookie form.